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Easy recipe Spiced Lentils with Raita

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Easy recipe Spiced Lentils with Raita - about one/two cup natural yoghurt about one/two lebanese cucumber chopped about one tbsp chopped mint (Recipes by ingridients <a href="/search/mint">mint</a>) leaves two tsp lemon (Recipes by ingridients <a href="/search/lemon">lemon</a>) juice	Heat oil in a large saucepan on low. Sauté eschalots for about one minute, until soft. Spiced Lentils with Raita. Add the ground coriander and, cardamom (Recipes by ingridients <a href="/search/cardamom">cardamom</a>)  and cook, stirring, for thirty seconds. Stir in lentils and. water (Recipes by ingridients <a href="/search/water">water</a>)  Increase heat to medium and cook for two-three mins, until the liquid evaporates. Spiced Lentils with Raita. Stir through tomatoes, coriander leaves and lemon (Recipes by ingridients <a href="/search/lemon">lemon</a>) juice. Cook, stirring, for about one-two mins. Raita: In a bowl, combine all ingredients. Season to taste. Serve the lentils on, rice (Recipes by ingridients <a href="/search/rice">rice</a>)  and sprinkle over extra coriander leaves. Serve with chutney, raita and lemon (Recipes by ingridients <a href="/search/lemon">lemon</a>) wedges.	. Spiced Lentils with Raita.

about one/two cup natural yoghurt about one/two lebanese cucumber chopped about one tbsp chopped mint (Recipes by ingridients mint) leaves two tsp lemon (Recipes by ingridients lemon) juice Heat oil in a large saucepan on low. Sauté eschalots for about one minute, until soft. Spiced Lentils with Raita. Add the ground coriander and, cardamom (Recipes by ingridients cardamom) and cook, stirring, for thirty seconds. Stir in lentils and. water (Recipes by ingridients water) Increase heat to medium and cook for two-three mins, until the liquid evaporates. Spiced Lentils with Raita. Stir through tomatoes, coriander leaves and lemon (Recipes by ingridients lemon) juice. Cook, stirring, for about one-two mins. Raita: In a bowl, combine all ingredients. Season to taste. Serve the lentils on, rice (Recipes by ingridients rice) and sprinkle over extra coriander leaves. Serve with chutney, raita and lemon (Recipes by ingridients lemon) wedges. . Spiced Lentils with Raita.

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